This Indian-inspired baked salmon recipe is quick and easy to make, and deliciously yummy. And it’s loaded with flavorful spices like fennel, coriander, cumin, and cloves.
Baked salmon is a very versatile dish as you can serve it in multiple ways.
Think fish tacos, or a flaked fish poke bowl, or cut it up into bite-sized pieces and toss it with pasta and a deliciously yummy butter and herb sauce.
Baked Indian Spiced Salmon
4 pieces boned salmon fillet (6 oz. each; about 1 in. thick)
1 large sweet onion, peeled and slivered
2 tablespoons butter, melted
3 tablespoons firmly packed brown sugar
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 to 3/4 teaspoon cayenne
1/2 teaspoon each ground cardamom, ground cumin, and salt
1/4 teaspoon each pepper, ground cloves, and ground cinnamon
1/4 teaspoon lavender (culinary grade)
1 tablespoon lemon juice
2 tablespoons chopped fresh cilantro
Preheat oven to 400° F.
Rinse salmon and pat dry. Line a 13 by 9 inch baking dish with foil and set salmon pieces, skin down, 1 inch apart. Scatter the slivered onions around salmon.
In a small bowl, mix together melted butter, brown sugar, coriander, fennel, cayenne, cardamom, cumin, salt, pepper, cloves, cinnamon, and lavender. Stir in lemon juice. Spoon on mixture and rub evenly over tops of salmon pieces.
Bake in a oven for 15 minutes. Turn oven to broil and broil salmon 6 inches from heat 4 to 6 minutes or until top is bubbling and well browned and fish is opaque but still moist-looking in the center of the thickest part (cut to test).
Transfer salmon pieces to a serving dish, if possible without skin and place onions around salmon pieces. Sprinkle with cilantro.
Plate and serve.
Try These Salmon Dish Recipes
- Thai Salmon Noodle Bowl
- Oven-Baked Pecan Crusted Salmon
- Cast Iron Seared & Broiled Salmon With A Fruit Herb Salsa
- Honey Mustard Salmon Salad
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